3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
Extra-virgin olive oil, for drizzling
Coarse salt and pepper

1 bunch fresh basil – stems removed – leaves julienned

Layer alternating slices of tomatoes and mozzarella on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Scatter julienned basil generously over the salad and serve.